Sriracha Noodle Salad
with chicken, carrots and broccoli
- Brown sugar - 2 tsp
- Tamari - 3 Tbsp
- Rice vinegar - 3 Tbsp
- Toasted sesame oil - 1 Tbsp
- Cooking oil - 6 Tbsp
- Chicken breasts - 2 , halved
- Carrots - 2 , grated
- Broccoli - 1 head , chopped
- Cilantro, fresh - 4 Tbsp , chopped
- Gluten-free noodles - 6 oz
- Lime - 1/2 , juice of
- Sriracha - to taste
- Salt and pepper - to taste
Make marinade - Whisk together brown sugar, Tamari, rice vinegar, sesame oil, and cooking oil.
Carrots / Broccoli - Prep as directed. Place broccoli in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until broccoli is tender but still crunchy. (Can be done up to 4 days ahead)
Cilantro - Prep as directed. Cilantro can be combined with carrots. (Can be done up to 4 days ahead)
Cook noodles - Bring a saucepan of water to boil. Salt generously and cook noodles according to package instructions. Drain. Use scissors to snip up longer noodles into shorter more bite-sized pieces. (Can be done up to 3 days ahead)
If making chicken on the grill: Preheat grill to 500 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and add chicken breast halves to higher heat part. Sear on each side for ~3 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed.
If making chicken on the stovetop: Heat a grill pan or skillet over medium-high heat. Add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with foil, cooking for another 2 to 3 minutes.
Rest chicken for ~5 minutes. Slice into bite-sized pieces.
Toss remainder of marinade with noodles, carrots, broccoli, cilantro and chopped chicken. Finish with lime juice. Season to taste with Sriracha, salt and pepper.